IRIS
PARADISO, VITO MICHELE
 Distribuzione geografica
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Continente #
NA - Nord America 8.272
AS - Asia 3.179
EU - Europa 3.061
SA - Sud America 741
AF - Africa 101
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 3
Totale 15.361
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Nazione #
US - Stati Uniti d'America 8.185
SG - Singapore 1.326
IT - Italia 936
CN - Cina 891
BR - Brasile 619
SE - Svezia 465
HK - Hong Kong 445
RU - Federazione Russa 329
DE - Germania 328
FI - Finlandia 212
UA - Ucraina 199
VN - Vietnam 186
GB - Regno Unito 157
FR - Francia 143
IN - India 73
CZ - Repubblica Ceca 53
AR - Argentina 47
BE - Belgio 43
CA - Canada 42
ID - Indonesia 41
BD - Bangladesh 39
ES - Italia 36
IE - Irlanda 31
PL - Polonia 30
MX - Messico 29
NL - Olanda 27
CI - Costa d'Avorio 25
IQ - Iraq 24
TR - Turchia 22
ZA - Sudafrica 21
JP - Giappone 19
IR - Iran 18
PK - Pakistan 17
EC - Ecuador 15
GR - Grecia 14
CO - Colombia 13
TN - Tunisia 13
AT - Austria 12
CL - Cile 12
VE - Venezuela 12
EG - Egitto 11
KE - Kenya 10
HU - Ungheria 8
MA - Marocco 8
PH - Filippine 8
PT - Portogallo 8
PY - Paraguay 8
SA - Arabia Saudita 8
TW - Taiwan 8
JO - Giordania 7
LT - Lituania 7
RO - Romania 6
UY - Uruguay 6
KR - Corea 5
PE - Perù 5
UZ - Uzbekistan 5
CH - Svizzera 4
HR - Croazia 4
AU - Australia 3
AZ - Azerbaigian 3
BO - Bolivia 3
DZ - Algeria 3
EU - Europa 3
GE - Georgia 3
HN - Honduras 3
KZ - Kazakistan 3
MY - Malesia 3
NI - Nicaragua 3
SY - Repubblica araba siriana 3
TH - Thailandia 3
AE - Emirati Arabi Uniti 2
BH - Bahrain 2
CR - Costa Rica 2
DK - Danimarca 2
ET - Etiopia 2
IL - Israele 2
JM - Giamaica 2
KG - Kirghizistan 2
LB - Libano 2
NO - Norvegia 2
NP - Nepal 2
PS - Palestinian Territory 2
RS - Serbia 2
SN - Senegal 2
TT - Trinidad e Tobago 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AF - Afghanistan, Repubblica islamica di 1
BB - Barbados 1
BG - Bulgaria 1
BS - Bahamas 1
BW - Botswana 1
CG - Congo 1
GI - Gibilterra 1
GY - Guiana 1
KN - Saint Kitts e Nevis 1
KW - Kuwait 1
LK - Sri Lanka 1
LV - Lettonia 1
MN - Mongolia 1
MZ - Mozambico 1
Totale 15.356
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Città #
Fairfield 1.033
Ashburn 824
Chandler 684
Singapore 607
Woodbridge 578
Houston 522
Jacksonville 473
Hong Kong 444
Seattle 395
Nyköping 367
Ann Arbor 361
Cambridge 345
Wilmington 334
Beijing 258
Roxbury 163
Nanjing 157
Lawrence 155
Bari 152
Munich 128
New York 116
Dallas 114
Princeton 111
Los Angeles 97
Des Moines 90
Boardman 79
Ho Chi Minh City 71
Rome 69
Inglewood 66
Helsinki 63
Santa Clara 57
Milan 48
San Diego 48
Nanchang 45
Brussels 43
Buffalo 43
Dearborn 42
Shenyang 39
São Paulo 38
Brooklyn 34
Jiaxing 34
Moscow 33
Dublin 31
Hebei 31
Jakarta 31
London 31
Brno 29
Council Bluffs 26
Hanoi 26
Warsaw 26
Abidjan 25
Belo Horizonte 23
Olomouc 22
Paris 22
Rio de Janeiro 22
Chicago 21
Dong Ket 21
The Dalles 19
Columbus 18
Pune 18
Atlanta 17
Palermo 17
Shanghai 17
Tianjin 17
Turin 17
Brasília 16
Changsha 16
Stockholm 16
Tokyo 16
Charlotte 15
Florence 15
Guangzhou 15
Redwood City 15
Frankfurt am Main 14
Montreal 14
San Francisco 14
Washington 14
Bologna 13
Boston 13
Naples 13
Phoenix 13
Catania 12
Chennai 12
Corato 12
Turku 12
Denver 11
Hefei 11
Toronto 11
Barletta 10
Dhaka 10
Padua 10
Wuhan 10
Campinas 9
Istanbul 9
Nairobi 9
Nuremberg 9
Sannicandro di Bari 9
Amsterdam 8
Athens 8
Birmingham 8
Hangzhou 8
Totale 10.317
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Nome #
Alimentazione, nutrizione e salute 344
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 253
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 162
Olive leaf extract as natural preservative 161
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 157
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 155
Shelf life assessment of industrial durum wheat bread as a function of packaging system 155
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 155
Chemical and thermal evaluation of olive oil refining at different oxidative levels 154
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 153
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 151
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 151
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 150
Nutritional characterization and shelf-life of packaged microgreens 150
Microgreens production with low potassium content for patients with impaired kidney function 149
Production and characterization of functional biscuits obtained from purple wheat 145
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 145
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 141
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 141
Use of olive leaf extract to reduce lipid oxidation of baked snacks 141
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 140
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 139
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 138
Il profilo aromatico dei taralli 137
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 137
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 135
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 134
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 134
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 133
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 133
Sviluppo di burger a base di legumi 131
Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry 125
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 123
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 123
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 123
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 122
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 121
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 121
Effect of salt reduction on quality and acceptability of durum wheat bread 121
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 121
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 119
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 116
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 116
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 115
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 115
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 113
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 113
Shelf life of stored not pasteurized olive-based pâtés 113
Influence of processing and storage time on the lipidic fraction of taralli 112
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 112
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 110
Has the use of talc an effect on yield and extra virgin olive oil quality? 107
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 107
Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins 104
Faba Greens, Globe Artichoke’s Offshoots, Crenate Broomrape and Summer Squash Greens: Unconventional Vegetables of Puglia (Southern Italy) With Good Quality Traits 104
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 103
Assessment of the variability of anthocyanin content in durum wheat and production of anthocyanin enriched biscuits 102
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 102
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 102
FT-IR extra virgin olive oil classification based on ethyl ester content 102
Effect of olive oil phenolic compounds and maltodextrins on the physical properties and oxidative stability of olive oil o/w emulsions 101
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 101
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 100
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 100
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 99
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 98
Gluten-free bread-making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product 97
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 97
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 96
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 95
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 94
Effects of free fatty acids on the oxidative processes in purified olive oil 93
The oxidative state of olive oil used in bakery products with special reference to focaccia 93
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 93
Influence of the drying conditions on the volatile compounds of pasta 93
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 92
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 91
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 91
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 90
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 90
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 90
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 90
Assessing adulteration of extra virgin olive oil with lower quality oils using spectroscopic techniques 90
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 88
Caratterizzazione chimica e sensoriale di oli gourmet ottenuti impiegando due differenti tecniche di aromatizzazione 88
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 88
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 86
Simple tools for monitoring chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage 85
Extraction and analysis of phenolic compounds of extra virgin olive oil by a deep eutectic solvent 84
Evolution of volatile compounds during biscuit-making from purple wheat whole meal 83
A natural deep eutectic solvent as potential extraction medium for virgin olive oil phenolic compounds 82
Qualità di frollini a ridotto contenuto in grassi saturi 82
Do the technological coadjuvants influence enzymatic activities during olive processing? 82
Effect of talc addition on the extraction yield and quality of extra virgin olive oils from Coratina cultivar after production and during storage 81
Oxidation compounds in extra virgin olive oils, fresh or stored, after frying 81
Chemical and textural characterization of low-sodium breads enriched in beta-glucans 80
Influence of the calcium carbonate on olive oil quality, extraction yield and energy consumption during processing 80
FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS 80
Vacuum-packaging of ripened sausages: assessment of the sensorial and chemical characteristics and of the lipid fraction degradation 79
Offshoots of globe artichoke: prospects as a traditional agri-food product of puglia (Southern Italy) 79
Totale 11.673
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Categoria #
all - tutte 68.630
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 68.630
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021821 0 0 0 0 0 77 113 84 113 213 119 102
2021/20221.217 66 168 37 71 55 72 48 85 62 64 164 325
2022/20231.980 290 189 155 136 248 269 18 186 350 30 58 51
2023/20241.035 70 141 45 54 79 253 58 36 49 61 73 116
2024/20252.842 135 61 255 118 98 248 204 299 137 123 380 784
2025/20262.912 812 304 367 678 648 103 0 0 0 0 0 0
Totale 15.770